Yield: 4 Servings
|\N \N||Pickled pineapple:|
|200 grams||Pineapple -- cubed|
|120 grams||Pink peppercorns|
|100 grams||Slivered almonds lightly|
|\N \N||Toasted and chopped|
|50 grams||Candied orange peel|
|5 \N||Egg whites|
|240 millilitres||Double (heavy) cream|
|\N \N||Raspberry sauce:|
|230 grams||Raspberries fresh or frozen|
|\N \N||Chocolate spires:|
|200 grams||Semi-sweet chocolate|
To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mixture boils, remove from heat and cool at room temperature.
Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Discard cooking liquid. To prepare the meringue: mix the chopped pineapple, almonds, orange peel Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff. Fold whipped cream into beaten egg whites, then fold in the pineapple mixture. Spread mixture on a tray 20x35cm and freeze overnight. To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.
Lower heat and simmer 12 mins. Strain through a fine sieve. To prepare the chocolate spires: melt chocolate in a double boiler. Thinly spread melted chocolate on greased surface, such as a cookie sheet, Chill chocolate until hard. Carefully cut out spire shapes, using a hot knife. Set aside. To assemble and serve: cut the frozen meringue into 7.5cm circles, using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top. Typed for you by Sherree Johansson.
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From: Date: 05/30 File